Epic Vietnamese Beef Pho to try at home

You can cook like that, you are 👍🏻

In this pho dish, you are missing Hoisin sauce and red chili sauce. The lack of these two sauces reduces the delicious taste.

Don’t know about many other countries but in Australia ginger is coated with a nasty chemical to stop it wrinkling on the shelf, always peel ya ginger before use

I am a lady who does not speak English. I understand a little writte and a blogger who is Korean called MANGHI. I don't know why I understand enough of what she's talking about. I think because she speaks slowly. you speak super fast. and for me they didn't come fast. Well. but I like your videos. I am very surprised that a man knows how to cook like you do. It is obvious that he loves cooking. The other time I asked in another comment to try making Mexican tamales. The tamales recipes are a little insignificant. But I think it will be a piece of cake for you.

I'm huge a fan of Pho but I don't always have time to make the soup base. So I make a large batch of the beef stock and freeze it in quart containers. When I crave a bowl of Pho the beef soup base is good to go. I like a shot of Shanxi black vinegar and Chin Su in my bowl of Pho too.

its a 12 minute video on why it just makes such great sense to buy pho from a restaurant.

Andy thank you so much for the monumental amount of time and effort that you put into creating such top quality videos for us home cooks to learn from, I deeply appreciate it. I thoroughly enjoy all your videos and have learned so much from them. I’m a good home cook and your advice and techniques take my cooking up a notch or two. I’m thrilled and proud to see a fellow Aussie grow and develop cult status on social media through producing top quality content so consistently. Much love, gratitude and thanks to you and your team. 👨‍🍳🇦🇺💕

missing the sriracha and hoisin sauce but very authentic :-) oh also we usually use brisket

Good vid. Love teh short format but this is good too. Saw in being made in Vietnam. They had a super large pot/ cauldron, with a divider , and were chopping up a whole cow carcass to go in one side , and serving broth out the other side

Hey Andy!
Amazing recipe. Thanks for that. Just one question: No garlic?

Dear Andy, so this is my absolute favourite soup, if not even dish. It brings up good memories of the time when I was young and we were travelling through Vietnam back in the days and we ate Pho like every second day. Pho Bo was my favourite Pho and I think this soup gives you a good amount of energy for your day. Anyway, I really enjoyed this video of yours because we seem to share a mutual love for Pho and because I was able to get another perspective on how to cook a yummy Pho, because I did this like 10 or 15 times myself ever since I visited Vietnam about ten years ago - and I've got to to say: It feels like there is a hundred different ways to cook Pho. So, since I really enjoyed the way you were preparing the soup - and I will defintely try out some variations I saw in your video next time, e.g. the kind of spices you took or roasting the meat in the oven before putting it into the pot - I was kind of surprised you did neither use cinnamon nor star anise. I thought these spices are kind of set for Pho. But... you are the chef. 🙂 Thank you specifically for this video and of course for alle the others on your lovely channel. Greetings from Germany.

Heck! I’m French/Vietnamese and I’ve invited myself many times!!! lol!!!!

I have tried several times to make pho, all with questionable results. I did finally dial in the flavor of the broth - pretty close anyway.
My biggest problem is getting the beef tendon to come out right. I am blessed with many good places near me to get really good pho, and I love tendon in it as well as the well-cooked brisket. But, the way they make it, the tendon comes out extremely tender and delicate. Only the slightest amount of chew. When I try making it I feel like I'm trying to chew a tire. Any tips on this?

Thank god my wife is Vietnamese and can make Pho. You're video is spot on, I appreciate the authenticity, because this is similar to how she makes it. Except she puts the spices in cheese cloth so it doesn't get everywhere in the broth.

how about bhindi masala one of these days

Well,love from me Vietnamese,Andy.And It'd be perfect when you chop those rare pieces of meat till very small pieces,then you pour hot broth to it,It'd be cooked instantly,try that next time.10/10,you nailed our one of our traditional food

Would have liked to have watched the video, speaking of likes, I had to stop because I was asked to like the video before I even got a chance to watch it.. smh.. maybe next time...

Where do I purchase a kimchi hoodie lol

I seldom have time to make a decent broth, so I usually resort to stock pots, not the same but still very tasty.

1000th comment, I'm hungry now :D

Time and ingredients look like only should be served in high end restaurant.❤❤

Eh mee celup.

I work with a girl that grew up in Vietnam and immigrated to the US when she was 15 and she put me onto a Pho place she said is as close to home she's had in years! There was the version of me before trying authentic Pho and the me after and never shall the twain meet again! The experience was transformative! Andy's version literally made my mouth water watching him prepare it!

Everything is correct but after two hours cooking the beef, you can adding more hot water into the pot all the way to the top, because cooking so long you will loose all the broth and not enough to eat later on, and continue cooking the bone 3 to 4 hours to get all the favorite out of the bone. Left over the broth you can put it in the freezer and eat later on when you don’t have time to cook.

That is correct way to cook pho, I cook all that type of bone and bake it because it have special flavor smell and favors to the soup

Pho is definitely in my top 3 of all time, I love Vietnamese food! I like to add a mix of sriracha and hoisin sauce on each bite (just a lil drop) delicious!!! 😋

Did you say beef fu~k ?

You should n't add cilantro , it's for Hủ Tiú

Well done, sir!!

SPECTACULAR is this Sweater, too: need this emergently ❤

Awesome Andy! Just a small thing that is to put fish sauce in at the end of the process. Put it in too early can create unwanted sour taste to the broth. great job!

A lot of meat bruh

👍👍🤪

Dang it! Now I'm gonna have to make pho

This dish come from the french dish "Pot au feu". French heritage in Viet nam.

Where can I get the kimchi sweatshirt?

I don't peel my onions either but it does darken the broth alot, heat cassia bark first in pan for 1min before the rest. You can also do a quick pho with chicken frames, Ox tail.

Andy you are an Asian trapped in a white mans body. One of the best!

WOW

INSANE

Nice, but still need proper pho soup spoon tho mate 😂..just joking mate .. great job!

Amazing. Would you try making bun bo hue too?

thank you for not being racist

No showboating just pure cooking. 🎉🎉🎉

As a Vietnamese I can confirm that this Phở recipe is absolutely correct. It's nearly very first time I see a (we called) foreigner make Phở this good without putting something strange in it.

Wow you make so delicious, bravo yum yum 🎉🎉🎉

I’m viet and approve too better then my stepmom

this is a south china dish

This cooked meet has no fat. I like the fat strip when I eat phở.

How would you toast it if you have induction?